Category Archives: Healthy snacks

Jul28

Fruit and Nut breakfast bars

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I said this was the best breakfast bars I have ever baked.  I  picked up this recipe from an Aldi pamphlet.

Ingredients

  • 1 1/4 cup rolled oats
  • 1 cup dried fruit roughly chopped ( I used dates, figs and apricots)
  • 1 cup trail mix 
  • 1/3 cup dried cranberries
  • 1/4 cup pepita seeds
  • 1/2 cup almond meal
  • 3 tbsp natural sweetener – Stevia or Equal
  • pinch of ground ginger
  • pinch of ground cinnamon
  • 100g unsalted butter
  • 1/4 cup honey
  • extra cranberries and pepita seeds to sprinkle on top.

Method

  • Preheat a fan forced oven to 180 deg C.
  • Combine all dry ingredients in a large mixing bowl.  
  • Add butter and honey to a saucepan and stir over low heat until the butter has melted and mixture has combined.
  • Pour mixture over the dry ingredients and stir.
  • Press mixture into a greased lined 18cm x 27cm slice tin.
  • Scatter and press extra cranberries and pepita seeds over the top.
  • Bake in preheated oven for 20 minutes. 
  • Allow to stand for 5 minutes before transferring to fridge and allowing to set.
  • Cut into bars or squares before serving.

 

 

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Feb7

Zucchini & Mustard Pickle

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I was at a coffee shop earlier this week and came across this recipe in a magazine. I decided to make it and it is rather nice.  Great on sandwiches and also as an addition to grilled meats etc. As the flavour sets in – it gets better
This one is for my mate Chris – he knows the value of a good pickle in a  sandwich.
 
Ingredients
  • 2 Red onions
  • 2 tbsp salt 
  • 1 tbsp mustard seeds
  • 1 tsp fennel seeds
  • 500g zucchini
  • 1 tsp ground turmeric
  • 1/2 cup white wine vinegar
  • 4 tbsp brown sugar
  • 2 tsp extra virgin olive oil
  • Cracked black pepper 
Method
Peel, and slice onions. Place in a large bowl with salt, add mustard seeds and fennel seed. Combine and cover with boiling water.  Soak for ten minutes.
Drain onions but do not rinse.
Grate zucchini.  Heat 1 tsp of oil in a large wide pan, add onions, turmeric, and zucchini.  Cook on high heat for 2 mins.
Add white wine vinegar, sugar and a pinch of black pepper
Cook for 5-8 minutes till liquid evaporates.
Remove from heat and add oil.
Place warm pickle in a jar and store in the fridge.
 
NB: If you want to store the pickle for longer you will need to sterilise a jar.
Fill jar with boiling water, stand for 5 mins.  Drain water, the steam should dry off the jar.  Place warm pickle in a jar.  Store up to 3 months.
Once opened consume within 10 days.